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Recipe by
Spleen soup with croutons is a traditional dish of Italian cuisine, particularly widespread in central and southern Italy. It is a rich and flavorful soup prepared with veal spleen, eggs, herbs and bread croutons. Perfect for the colder months, this soup is a tasty and nutritious first course.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: First take care of the spleen: pound it, cut it crosswise and shred it
Step 2 of 5: Work the butter with the egg yolks and add the spleen with the chopped parsley, marjoram, a little lemon zest, salt and pepper
Step 3 of 5: Whisk the egg whites until stiff and fold them into the mixture, which you will spread on the bread slices, covering each one with a second slice so that they stick together
Step 4 of 5: Then fry these 'sandwiches' in hot extra-virgin olive oil, let them drain and, when they are cold, cut them into sticks
Step 5 of 5: Finally serve the bread sticks in a meat broth previously prepared hot and sprinkled with chives
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving63 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 642 kJ154 kcal | 1,028 kJ246 kcal |
| Fat | 13.15 g | 21.04 g |
| of which saturated fatty acids | 6.98 g | 11.16 g |
| Carbohydrates | 0.31 g | 0.5 g |
| of which sugars | 0.24 g | 0.38 g |
| Protein | 8.43 g | 13.48 g |
| Salt | 0.13 g | 0.2 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
